Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.
Spooning the oil over the sage and eggs helps to fry the tops.
Fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn, such as popcorn, corn flour, and cornstarch, are gluten-free by nature.